Cookies meets brownie in this EPIC fusion of two of the most classic desserts. Macro-friendly, high in protein, low in fat, and doesn’t hurt that it’s the easiest thing ever to make!
This is another one of those recipes where quite frankly I can’t believe it took me this long to make. I mean for as often as I have my Chocolate Chip Protein Skillet Cookie for dessert…. as much as I love both brownies and cookies…
But hey, at least the idea finally came! Still amazed how adding one ingredient totally transformed this cookie into a whole new recipe. Still the same soft and gooey chocolate chip cookie we love – but this time with a rich double chocolate sidekick. Just when we thought the chocolate chip cookie couldn’t get any better!
What is Black Cocoa?
This is one of the most common questions I get – what is black cocoa? Can’t I just use normal cocoa powder?
Black cocoa is cocoa powder that has been heavily Dutched. If you’ve ever had an Oreo cookie, the outer cookies are a good example of black cocoa. This form of cocoa has very different absorbant properties than normal cocoa and results in a more dense, moister texture when baked. For this reason, I don’t recommend subbing. If you don’t have any, and you must, this recipe will still turn out. But I do just want to point out that there is a huge difference between the two and it is the BLACK cocoa that really elevates this dessert.
Where Can I Find Black Cocoa?
It can hard to find in stores so I just order online now. To be honest, I used to find this frustrating, but now I like to go to the grocery stores has few times as absolute possible – so anything that I can get shipped to me that I don’t have to worry about remembering at the store or bagging and putting away, I am about.
HIIT Nutrition Jet Black Cocoa is the black cocoa I use and recommend. I like how it has a higher protein content than others on the market. $6.99/bag and worth every penny. Not to mention, a bag lasts me forever!
What About the Protein Powder?
For the protein powder, I used Pescience Cake Pop because it has been my favorite in all my cookie skillets I have thus far! It brings a slight “yellow cake mix” flavor to it, which I LOVE, and is even better when I substitute the vanilla extract for butter extract too!
If you been here long enough, you know I always recommend Pescience protein for baking. It brings the best flavor and consistency of any protein i’ve tried! I can’t vouch for other protein brands, but if you do need to substitute, I would definitely use a similar whey + casein blend.
For all Pescience products, you can use code “LaurenFitFoodie” to save 15%.
As always, if you try, tag me on Instagram (@LaurenFitFoodie) because I love seeing your yummy recreations!
- 1 scoop Pescience vanilla or cake pop protein powder
- 3/4 tbsp (5g) coconut flour
- 1 tbsp zero-calorie sweetener
- 1/2 tsp (2g) fresh baking powder
- 3/4 cup (180g) unsweetened applesauce
- 3 tbsp (46g) egg whites
- 1 tsp vanilla or butter extract
- 1 tbsp (14g) mini chocolate chips
- 1 tbsp (5g) black cocoa powder
- 1/2 tsp zero-calorie sweetener for the brownie batter (optional)
- Preheat oven to 350 F. Spray a cake pan with cooking spray or line with parchment paper.
- In a medium bowl, combine the protein powder, coconut flour, sweetener, and baking powder.
- Add in the wet ingredients and mix until combined.
- Divide the mixture in half by pouring half the cookie batter into the greased (or lined) cake pan on one side. Total mixture is 270g, so take out about 135g.
- Add the black cocoa to the remaining batter (along with the extra sweetener if desired) and mix until combined. Add brownie mixture to the other side of cake pan.
- Sprinkle with chocolate chips and bake for about 15 minutes, or until cooked into desired consistency. Shorting the time will make the brookie more gooey, longer will make it more cakey.
- Once cool, slice, and enjoy!
MFP entry: Lauren Fit Foodie Chocolate Chip Protein Brookie
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Nutrition InformationYield 1
Amount Per Serving Calories 323Total Fat 6.5gCarbohydrates 35gProtein 31g